Twice baked cookies are a treat with coffee and tea. This gluten free recipe doesn’t crumble in your drink and it stays true to its Italian origins. The orange peel and almonds smell and taste heavenly, but, if you are so inclined, adding a snick of chocolate further enhances both flavors.
- 1 c coconut palm sugar
- 1/2 c sliced almonds
- finely grated orange peel from a medium-sized orange
- 2 eggs
- 2 t vanilla
- 1/2 t salt
- 3 c Pam’s Baking & Pancake Mix flour
- 1 well beaten egg – optional
- Preheat oven to 350.
- Mix the first six ingredients together in a large mixing bowl.
- Slowly add in the flour, mixing as you go. The mixture will be thick, sticky and dense. I used two hard spatulas to blend everything. The mixture is ready when it forms a sticky ball like cookie dough and all the flour has been well blended.
- On a baking sheet, lined with parchment paper, form two parallelograms. They should be about 1/2-inch thick and as wide as you prefer; this will be the length of the biscotti once it’s cut. Some prefer around 3 inches. You may need to wet your hands to shape the dough. Optional – Once the dough is shaped, brush the surface with a well beaten egg.
- Bake for 20 minutes.
- Remove from oven and let cool for 5 – 10 minutes.
- Slice each loaf, at the angle of the parallelogram, into 1/2-inch sections. (With parallelograms you don’t lose the ends, as you do when the loaf is a rectangle.)
- Place the pieces about 1-inch apart back onto the baking sheet in the same standing up position, not on their side. Then bake another 5-10 minutes until they are toasted.
- Remove from the oven to cool; they will get crispier as they dry.
- Fun option – melt some chocolate and paint, drizzle or dip the biscotti for an added treat!